If you adore the delicate floral notes of rose paired with the buttery crunch of nuts, then this Rose Pistachio Ice Cream Recipe is about to become your new obsession. This luscious homemade ice cream combines the elegance of rose water with the rich, creamy texture of custard and the satisfying bite of roasted pistachios, creating a dessert that feels both exotic and utterly comforting. Once you try it, you’ll understand why this recipe is a cherished classic with a twist, perfect for impressing guests or treating yourself to something special.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the key to making this ice cream shine. Each component plays a vital role in creating the perfect balance of flavor, creaminess, and texture that makes this Rose Pistachio Ice Cream Recipe truly spectacular.
- 2 cups heavy cream: Provides the rich, creamy base that makes the ice cream luscious and smooth.
- 1 cup whole milk: Lightens the cream slightly to create the ideal custard consistency.
- 3/4 cup sugar: Balances the flavors with just the right amount of sweetness without overpowering the rose.
- 5 large egg yolks: Give the ice cream its velvety texture and stability through the custard base.
- 2 tsp rose water: Adds the unmistakable fragrant floral note that defines this recipe.
- 1/2 cup chopped roasted pistachios (unsalted): Introduces a delightful crunch and nutty flavor that complements the rose perfectly.
- 1/8 tsp salt: Enhances the overall flavor while balancing sweetness and floral tones.
How to Make Rose Pistachio Ice Cream Recipe
Step 1: Warm the Cream and Milk
Start by combining the heavy cream and whole milk in a medium saucepan. Warm the mixture gently over medium heat until it is just warm to the touch but not boiling. This warmth prepares the base for tempering your eggs, essential for a smooth custard texture.
Step 2: Whisk Egg Yolks and Sugar
While your cream and milk heat up, whisk together the egg yolks and sugar in a mixing bowl until the mixture becomes pale and thick. This step is crucial as it helps the sugar dissolve and the eggs become creamy, setting the foundation for your custard.
Step 3: Temper the Eggs
Slowly pour the warm milk mixture into your egg yolk mixture, whisking constantly. This careful combining prevents the eggs from scrambling and gently raises their temperature, making them ready for cooking in the next step.
Step 4: Cook the Custard
Return the tempered mixture to the saucepan and cook over low heat, stirring continuously. Watch as it thickens slightly—this shows your custard is coming to life. Avoid boiling, since that can cause the eggs to curdle. The gentle heat yields the smooth and creamy base essential for your ice cream.
Step 5: Flavor and Chill
Remove the saucepan from heat and stir in the fragrant rose water along with a pinch of salt. The rose water infuses your custard with its signature aroma, while salt heightens all the other flavors. Then, let your custard cool to room temperature before covering it with plastic wrap and refrigerating it for at least 2 hours to develop its full flavor and achieve that perfect chill.
Step 6: Churn with Pistachios
Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. Add the chopped roasted pistachios during the last few minutes of churning. This allows the nuts to retain their crunch and disperse evenly throughout your ice cream.
Step 7: Freeze and Set
Transfer your beautifully churned ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm. This final step solidifies the texture and melds all the flavors into one irresistible scoop.
How to Serve Rose Pistachio Ice Cream Recipe
Garnishes
Serving this ice cream is a moment to get creative yet simple. Sprinkle extra chopped pistachios on top for an inviting crunch, or add a few rose petals if you can find edible ones to elevate its visual appeal. A drizzle of honey or a splash of rose syrup will add an extra layer of sweetness and elegance.
Side Dishes
Rose Pistachio Ice Cream pairs wonderfully with light, complementary sides. Try it alongside fresh berries to add freshness, or serve with delicate shortbread cookies for a buttery crunch that balances the floral notes. It also tastes divine with a warm fruit compote, contrasting the cold creamy texture.
Creative Ways to Present
If you’re feeling adventurous, serve this ice cream in petite glass cups layered with crushed pistachios and rose jelly for a delightful parfait experience. You could also hollow out a few small citrus fruits and use them as edible bowls, making your dessert not only delicious but also stunningly unique.
Make Ahead and Storage
Storing Leftovers
Any leftover Rose Pistachio Ice Cream Recipe should be stored in an airtight container to prevent freezer burn and preserve its delicate flavors. Keeping it sealed ensures that the floral rose scent and nutty pistachio essence stay intact for your next indulgence.
Freezing
To maintain the ice cream’s creamy texture, freeze it on a flat surface in a container with a tight-fitting lid. Avoid frequent thawing and refreezing, as this can cause ice crystals that ruin the silky consistency you worked hard to create.
Reheating
Unlike some dishes, this ice cream is best enjoyed cold and shouldn’t be reheated. Instead, if it becomes too hard in the freezer, simply let it sit at room temperature for 5 to 10 minutes to soften slightly before scooping. This will ensure the best texture and flavor experience.
FAQs
Can I use almond milk instead of whole milk in this Rose Pistachio Ice Cream Recipe?
While almond milk sounds like a nice alternative, it will affect the creaminess and texture of the custard base. Whole milk adds richness that almond milk lacks, so the ice cream might turn out less smooth and more icy. For best results, stick with whole milk.
Is roasted pistachio necessary, or can I use raw pistachios?
Roasting the pistachios enhances their nutty flavor and gives a pleasant crunch. Raw pistachios can be used, but roasting really brings out their depth and complements the rose flavor beautifully, so it’s worth the extra step.
How strong is the rose flavor in this recipe?
The rose flavor is noticeable but delicate—not overpowering. The 2 teaspoons of rose water add a fragrant floral lift that balances with the creamy, nutty base. If you prefer a softer aroma, you can reduce it slightly, but don’t go too low or you’ll lose that signature charm.
Can I make this ice cream without an ice cream maker?
You can absolutely make it without a machine by placing the custard in a shallow container and freezing it, stirring every 30 minutes for the first few hours to break up ice crystals. However, the texture won’t be as smooth and creamy as with churning.
How far in advance can I prepare this Rose Pistachio Ice Cream Recipe?
This ice cream can be made up to a week ahead and stored in the freezer. Just be sure it is well sealed to maintain freshness and prevent absorption of other freezer odors. It’s perfect for prepping ahead for a special occasion.
Final Thoughts
I truly hope you dive into this Rose Pistachio Ice Cream Recipe and discover just how magical simple ingredients can be when combined with care and a touch of creativity. It’s a dessert that feels both luxurious and comforting, with a flavor profile that is wonderfully unexpected. Give it a try—you might just find your new favorite scoop!
Print
Rose Pistachio Ice Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 6 hours 35 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This luscious Rose Pistachio Ice Cream blends the delicate floral aroma of rose water with the nutty crunch of roasted pistachios in a rich, creamy custard base. Perfectly smooth and subtly sweet, this homemade ice cream is an elegant treat that combines traditional flavors for a refreshing dessert experience.
Ingredients
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 5 large egg yolks
- 1/8 tsp salt
- 2 tsp rose water
- 1/2 cup chopped roasted pistachios (unsalted)
Instructions
- Warm the milk and cream: In a medium saucepan, combine the milk and heavy cream. Warm the mixture over medium heat until it is warm to the touch but not boiling, ensuring it does not scorch.
- Whisk yolks and sugar: Meanwhile, in a mixing bowl, whisk together the egg yolks and sugar until the mixture turns pale and thickened, indicating it’s well aerated.
- Temper the eggs: Slowly pour the warm milk mixture into the egg yolk mixture while whisking constantly. This gradual process prevents the eggs from curdling by gently raising their temperature.
- Cook the custard: Return the tempered mixture to the saucepan and cook over low heat, stirring continuously until the mixture thickens slightly and coats the back of a spoon. Avoid boiling to keep the custard smooth.
- Add flavor and salt: Remove the custard from heat and stir in the rose water and a pinch of salt to enhance and balance the flavors.
- Chill the custard: Allow the custard to cool to room temperature, then cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 2 hours until thoroughly chilled.
- Churn the ice cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. Add the chopped roasted pistachios during the last few minutes of churning to evenly distribute the nuts without losing their crunch.
- Freeze until firm: Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until it reaches a firm, scoopable consistency.
Notes
- Make sure the custard does not boil during cooking to prevent curdling.
- Using an ice cream maker is essential to achieve a creamy texture; without one, the ice cream may be icy or grainy.
- Chill the custard thoroughly before churning to improve texture and reduce ice crystals.
- Adjust rose water quantity to taste, as it is a strong flavor.
- For a smoother texture, finely chop or pulse pistachios slightly before adding.
